During our interview I got to have lunch a lovely lunch of roasted corn chowder, which was superb. Thick and creamy with chunks of thick bacon, soft potatoes and lots of roasted sweet corn. I ate the whole bowl and that would have been a satisfying lunch in itself.
We also had the Liberty's best burger. Because well, if it said Liberty's best, it seemed like the item to try to get a taste for the place. We weren't disappointed. At first glance it looked heavy on the cole slaw and light on the pulled pork, but the creamy slaw was really the highlight of the burger with the slightly sweet and soft bun. It was really good. And I loved the sweet potato/regular potato fry mix that came in the cute paper bag. Extra points for presentation.Our server was friendly and attentive and our meal arrived very quickly but hot and fresh.
Chef Deets was fun to get to know. He grew up and graduated from high school in Johnston and attended Le Cordon Bleu and Iowa Culinary Institute. He began his career at Hyperion Country Club in Johnston before working as Sous Chef under Chef John Andres from BOS for 3 years. As you can see this BattleDish will be some heated competition!! 
Chef Deets later joined the John Q. Hammons hotel family at the Sheraton of West Des Moines as Executive Sous Chef before just a month ago receiving the honor of Executive Chef here at Liberty's at the Embassy Suites.Chef Deets lives to work in the kitchen. He has a passion for working long hours and having a hand in everything. He's most excited about BattleDish to showcase one of his new menu items! A brand new, Chef-inspired menu of his own creation, will be released on October 1st and BattleDish guests will be some of the first to get to try it.
Come out and try lunch or dinner here at Liberty's, you won't be disappointed. And if you want to witness the battle between mentor, Chef Andres and former Student, Chef Deets, come to BattleDish on October 5th! More info here.
No comments:
Post a Comment